I have been on a waffle kick thanks to a fellow blogger, Domestic Diva, M.D. I read a blog entry by her last Friday where she discussed making waffles after waking up to a wet bed. Apparently, she had shared a bed with a bed wetter…lol. Not that I wanted to share the same experience she had, but I definitely was inspired to make waffles after seeing hers.
I decided to open up my old Betty Crocker cookbook and use her waffle recipe with some variations. I altered it a little by adding oats and rice milk. I made a stack of waffles and ended up wrapping them in wax paper individually, sticking them in a freezer bag, and storing them in the freezer for future eating.
They thaw out very well. I warmed up two this morning in the oven at 350 F for 5-10 minutes (make sure the oven is preheated) and they tasted like I just made them.
Here’s the recipe:
Prep 5 min; Bake: 15 min
2 large eggs
2 cups whole wheat flour
1 3/4 cups rice milk
1/2 cup canola oil
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oats
1. Heat waffle iron.
2. Beat eggs in large bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth.
3. Pour a scant 2/3 cup batter (or more, follow your iron’s instructions) from cup or pitcher onto center of hot waffle iron. Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops (this will depend on your iron’s instructions). Carefully remove waffle. Serve immediately. Repeat with remaining batter.
This recipe will make about 8-10 waffles. You can always freeze them like I suggested above and this will provide a quick breakfast when you are on the go.
***If you want to make waffles and don’t have a waffle maker, both Walmart and Tarjay have some pretty cheap waffle makers that are under $20. I got my my waffle maker during a sale and it was about $10.